Roasted Brussels Sprouts Recipe

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Roasted Brussels Sprouts Recipe

 

Variations include adding pine nuts, cider vinegar, roasted chestnuts, or

thyme. Also great with bacon or pancetta. If adding pine nuts, add them

during the last 5 minutes of cooking, or brown them separately and add to

the finished dish.

INGREDIENTS

 

- 1 pound Brussels sprouts, rinsed, ends trimmed

- 1 Tbsp minced garlic (about 3 cloves)

- 1 teaspoon lemon juice

- 2 Tbsp olive oil

- Salt

- Freshly ground black pepper

- 1/4 cup freshly grated Parmesan cheese (optional)

 

METHOD

 

*1* Preheat oven to 350°F. Place Brussels sprouts in a cast iron frying pan

(or a roasting pan, but a cast iron frying pan will work great for this

recipe). Toss in the garlic. Sprinkle Brussels sprouts with lemon juice.

Toss with oil so that the sprouts are well coated. Sprinkle generously with

salt (at least a teaspoon) and a few turns of black pepper.

 

*2* Put Brussels sprouts in oven on top rack, cook for 20 minutes, then stir

so that the sprouts get coated with the oil in the pan. Cook for another 10

minutes. Then sprinkle with Parmesan (if using) and cook for another 5

minutes.

 

The sprouts should be nicely browned, some of the outside leaves crunchy,

the interior should be cooked through.

 

Add more salt to taste. (Salting sufficiently is the key to success with

this recipe.)

 

Serves 4.